Cocoa colored mochi soft European buns

Overview

This cocoa colored mochi soft European bun is very hard on the outside and very soft and elastic on the inside. It is made with whole wheat flour and has a full wheat flavor. It is also low in sugar and oil. It is a very healthy bread.

Tags

• baking
• butter
• cocoa powder
• corn starch
• dried cranberries
• egg
• glutinous rice flour
• high powder
• matcha powder
• purple sweet potato starch
• raisins
• walnut kernels
• white sugar
• whole wheat flour
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put all the flour except butter into the bread machine and start the kneading program for 20 minutes. Then add butter and continue kneading for 20 minutes. At this time, the dough is basically kneaded.

   

2. 2 Let the dough rise in a warm oven until it doubles in size

   

3. 3 Divide the dough into 6 parts, cover with plastic wrap and let rest for 15 minutes

   

4. 4 To make mochi filling, stir the glutinous rice flour, corn starch, sugar, butter and milk into a pot and steam until cooked. Divide into three parts and add matcha powder and knead well, add one part purple potato and knead evenly, and one part white. Divide the three types of mochi filling into 6 portions

   

5. 5 Take one part white potato, one part purple potato, and one part matcha and knead them together to make a colorful filling

   

6. 6 Take a portion of the rested dough and roll out a portion of the mochi filling and spread it on the dough

   

7. 7 Place raisins, cranberry nuts and walnuts on top of the dough

   

8. 8 After shaping, place on a baking sheet for secondary fermentation

   

9. 9 Sprinkle the fermented dough with flour and cut into pieces with a sharp blade

   

10. 10 Preheat the oven to 180 degrees and bake for 20 minutes.

    

11. 11 Finished product pictures